Ingredients
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted1 can (12 ounces) evaporated milk10 pounds medium potatoes, peeled and thinly sliced5 pounds fully cooked ham, cubed4 cups shredded cheddar cheese
Preparation
Preheat oven to 325°. In 2 large bowls, combine soups and milk. Add potatoes and ham; toss to coat. Divide the mixture among 4 greased 13x9-in. baking dishes.
Cover and bake 1-1/4 hours or until potatoes are tender. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted.
